Zesty Lemon and Asparagus Pasta
By: Leaine's Kitchen
Published: Saturday, March 13, 2010 - 9:25pm

Ingredients




1 cup Maize, rice or any other gluten free 
A drizzle Willow Creek lemon infused olive oil

1 Packet Tender stem asparagus
Juice and zest of a lemon

Handful Pine nuts

Salt and pepper

Preparation

1 Cook the pasta as directed, rinse and drain 2 Cook the asparagus in a little water for 5 minutes, until al dente and then drain and cut into pieces 3 Zest a lemon 4 Add the asparagus pieces to a pan with a little lemon infused olive oil, salt, pepper, lemon zest, lemon juice and pine nuts 5 Fry for 2 minutes until the flavours infuse 6 Toss in the pasta and coat it with the ingredients 7 Serve

About


I love asparagus because it is so versatile and very good for you - packed full of vitamins and minerals! I enjoy asparagus best when cooked in its simplicity; in a little water until the colour pops and it is still crunchy.